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cakes & bars

yields 24 servings yields 20 bars
TWO-LAYER COFFEE CREAM CAKE CRANBERRY DATE BARS
If you prefer the taste of chocolate, substitute the coffee with cocoa, or, if you The energy boost you’ll receive from these bars is thanks to the natural sugars found in the
like the taste of both combined, substitute half the coffee for cocoa to make a dates. Enjoy the calcium and vitamin C from the cranberries as well.
mocha cream.
2 cups white spelt flour
12 egg whites 2 cups oats
2 cups sugar ½ cup honey
Pinch of baking powder 1 teaspoon baking soda
2 cups ground filberts or almonds ¼ teaspoon salt
½ cup plus 2 tablespoons oil
COFFEE CREAM 1 cup fresh cranberries
10 egg yolks 5 Medjool dates, chopped
2 cups sugar 1 teaspoon vanilla extract
1¼ cups oil
5 tablespoons coffee, diluted in several drops of boiling water 1. Preheat the oven to 350˚ F. Grease a 9x13-inch glass baking dish.
2. In a bowl, combine the flour, oats, honey, baking soda, salt, and oil.
1. Preheat the oven to 300˚ F. Line a cookie sheet with baking paper. 3. Press half the mixture into the greased baking dish. Bake for 8 minutes.
2. In the bowl of an electric mixer, beat the egg whites until foamy. Continue beating, gradually adding the sugar, until 4. In a saucepan, cook the cranberries and dates over low heat with enough water to cover for 10
the whites are stiff. Add the pinch of baking powder. minutes, stirring constantly. Remove from the heat. Add the vanilla and let cool. Blend and spread
3. Fold in the ground almonds. Pour the batter into the lined cookie sheet and bake for 20–25 minutes. over the baked crust.
4. To prepare the cream, in a double boiler, combine all the ingredients for the cream and simmer over low heat for 30 5. Press the remaining half of the cookie bar mixture onto a sheet of baking paper to form a rectangle
minutes, stirring occasionally. Let cool. 9x13 inches in size. Invert the dough over the filling in the baking dish and peel off the baking pa-
5. Cut the cake in half horizontally to make 2 layers. Spread half the cream on one half and invert the other half of the per.
cake over the cream. Spread the remaining cream over the top. Cut into 2x2-inch squares. 6. Bake for 20–25 minutes until golden. Cool and cut into bars.

356 HEALTHY EVER AFTER other layer over the cream. Spread the remaining cream on top of the cake. Cut into 2x2-inch squares. cocoa nut cream. cocoa nut cream ingredients until smooth. Set aside 1 cup of the cream to be used in the cake batter. baking paper. 5. Cut the cake in half horizontally to create two layers. Spread half of the cream evenly on one cake layer. Invert the 4. Spread the batter onto the lined cookie sh

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bars.

and bake for 25 minutes.
ture into the greased baking dish
all the ingredients. Press the mix-

an 8x11-inch baking dish.

yields 20 bars

yields 24 servings